Of Blogs and Blogging

I'm not always classy. I'm rarely refined. I say silly things at inappropriate times. I never measure vanilla. I usually forget to take photos while I'm baking. I post infrequently, and when I do, there's rarely a recipe. Do these things make me a bad food blogger? NAH. That's just my style. And the beauty of blogging is what makes most "real" writers hate it so much: the inconsistencies, lack of rules, and informal tone.

I started this blog because I HAD NO CHOICE. It was blog, or lose most of my friends from talking about food incessantly.  I knew nothing about blogging when I started. Everything you've seen here over the last year has been a lot of trial and error (emphasis on the error.) I had no idea there was this vast network of foodies just like me, cooking, baking, talking about food, taking pictures of their creations and baring it all for the world to see. It's a place where spell-checks and editing are frequently left at the door, but passion and creativity are required for entry. I like it here. I think I'll stay awhile. 

Like most food bloggers will tell you, I fall asleep and wake up with thoughts of future meals, and usually dream about them inbetween. Having some internet real estate to talk about it is like sweet, delicious therapy, a catharsis for our menu-filled souls. I'm so glad I found a support group that doesn't make me feel ashamed if I talk graphic details about the sandwich I had for lunch, or post pornographic pictures of pies and their sweet, juicy insides. Hi, my name's Colleen, and I'm a food-aholic. 

Having no experience in the world o' blogs, Sweet Swallows took time to take shape. I always knew it would be centered around baking, but beyond that, I floundered for awhile trying to find focus. I started to read other food blogs to get a sense of what's out there. I was intimidated by Smitten Kitchen, and Deb's flawless design, photos, and writing. I was inspired by Joy the Baker's hilarious non sequiturs and delicious recipes. And the number of comments Bakerella gets for any particular post? Humbling. Truly. I got nervous. How could my little blog ever compare with my lack of technical skills and Photoshop? 

But I realized, why stress about it? I decided to just start writing like I was talking to a friend, and then everything fell into place. This is something I do because I love it.  No one is judging my lack of web design knowledge. So my motto became: Keep it light, keep it cute, keep it funny and add more pictures than you think you need. It's been working well for me so far. 

But every blog needs a hook, something to pull the reader in and make them want to stay awhile. So why should you stay here instead of surfing somewhere else? I've got a few things going for me. 

Sassy name with a little innuendo? Check. 

(On a related note, I apologize to any of you who are blocked from this site at work or got flagged for web searches. It's Sweet Swallows BAKING. Please, please, for the sake of your job, make sure you use the baking...) 

Large pictures of graphic food porn? Check. 

Occasional pictures of adorable kitties? Check.  

Beautiful looking and delicious tasting vegan sweets? Check and Check. And really, I think that's the best reason you should stay awhile. 

Now before you go running away screaming because of a bad experience you had with some terrible vegan dessert you picked up at Whole Foods, keep in mind my recipes are all Grandma tested and vegan approved. They're delicious, and I promise I never post a recipe that wouldn't fool the biggest butter-lover in your life. 

My evolution to a vegan baker can be traced through the archives. I started out focusing on dairy-free recipes, with some pizza reviews tossed in. But the more I baked vegan I began to realize that I didn't need to bake any other way. My vegan cupcakes will put most cupcakes filled with butter and eggs to shame. And don't get me started on my vegan oatmeal cream pies. Little Debbie wishes she had these skills.  Srsly. 

And now vegan baking is a challenge. Can I make the best vegan donut in the world? Can I turn my favorite Christmas cookie recipe into a successful cruelty free treat? I will. Or die trying. Sweet, chocolatey, powdered-sugar covered death. I'm OK with that. 

I'm still an amateur blogger. But now, I'm (mostly) focused. I'm determined. The world is at my feet and I'm ready to grab the bull by the horns and [insert 'taking charge of your life/opportunites await' metaphor here]. I've found my voice in this world and have staked my claim in the blogosphere, and things can only go up from here. A life surrounded by food is within my grasp! And the next food blogger star? Perhaps. Anything is possible.